Mung bean jelly side dishes

Cheongpomuk-muchim 청포묵무침

Hi, everybody,

I’m going to introduce another side dish recipe to you. Cheongpomuk-muchim is made with mung bean starch. It’s sugar-free and fat-free but delicious. What’s the taste like? Hmmm, if you like noodles, you’ll like it. As you see in the video tutorial, I add 1 teaspoon of salt for 7 cups water and the starch powder, so it’s not bland. But nobody serves it by itself. You’ll need sauce for it.

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Even though I didn’t use any hot pepper flakes for this recipe, you can add some if you want.

If you’re not satisfied with little dish of this that you usually get at a Korean restaurant, you’ll be very happy to see this recipe! In this video I’m making huge amount of mung bean jelly with only 1 cup of starch powder. You can take it to your potluck party (4 cups of mung bean jelly makes a huge plate), or serve the small plate as an appetizer.

I’m showing you 3 different ways to serve it, using 3 different plates: a large portion for a party and small portions for appetizers or side dish.

You want to make it with a half cup of starch powder? Then all ingredients are half! Easy!

Add 1 cup of edible chrysanthemum and a few perilla leaves, and about 3 tbs seaweed flakes.

Mix well and transfer it to a large plate.

Sprinkle some roasted sesame seeds over top and garnish with some shredded hot pepper (called silgochu in Korean).*tip: In this video, I’m demonstrating how to make a beautiful rose with a tomato!

The second way to serve:

Cut mung bean jelly into bite size pieces 2″ x 2½” x ⅓”.

Put it on a plate and add the sauce, sesame seeds, and seaweed flakes.

Garnish with chopped red chili pepper and green mint leaves.

The third way to serve:

Take the bite size mung bean jelly pieces out of the silicone mold and put them into a small bowl.

Add the sauce, seaweed flakes, and sesame seeds to the top and garnish with shredded red pepper (silgochu).

FAQ:

Q: Maangchi! How long can I keep the mung bean jelly in the refrigerator?
A: You can keep it in the refrigerator up to 4-6 days!

Q: Maaangchi, omg, the mung bean jelly that I made a couple of days ago has shrunk and the color looks milky.
What shall I do, what shall I do?
A: Haha, don’t panic! : ) Boil some water in a pot and dump your milky jelly into the boiling water. Cook for a couple of minutes until it looks translucent again. It’s more tasty than freshly made mung bean jelly in my experience!

Q: Maangchi, I don’t have seaweed now. Will it be still delicious without it?
A: No, seaweed flakes are very essential to this dish. The flavor of roasted seaweed and the sauce and mung bean jelly really go with each other.

No.
For jelly, you need mung-bean starch.
I think you’ve got simply ground mungbeans. That, you may use for Bindaetteok if it’s made from peeled mung-beans.
But there shouldn’t be dark spots. Not peeled and ground? Vermin?